New EU legislation penciled in for 2018 will require food makers to manage acrylamide levels during the manufacture process.
Particular attention will be paid to those foods in which acrylamide formation has been found to reach health concerning levels. These include French fries, potato crisps and baked snacks. Also listed is baby food and processed cereal-based food designed for infants and young children.
With Acrylow, its makers believe they have a scientifically backed ingredient that along with its acrylamide reducing capabilities could also improve upon traditional baker's yeast formulations.
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